Tapioca Pudding (1)

Ingredients

• Put a teacupful of tapioca
• with a little water
• a tin of preserved pine-apples or peaches
• half the syrup

Method

1. 1

   Put tapioca to steep in cold water overnight.

2. 2

   Pour it into pan with a little water, and keep stirring till it boils.

3. 3

   Cut up preserved pine-apples or peaches in nice little pieces, add to the tapioca, with half the syrup.

4. 4

   Boil up again until tapioca is quite transparent.

5. 5

   Pour into a glass dish, and when cool cover with cream whipped and sweetened, and piled up roughly.

6. 6

   Ornament with stripes of angelica.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 124. The excerpt below is the record exactly as published.

Tapioca Pudding- (1). Put a teacupful of tapioca to 'steep in cold water over night. Pour It into pan with a little water, and keep stirring till it boils. Take a tin of preserved pine-apples or peaches and cut them up in nice little 23iec6s, add to the tapioca, with half the syrup

Cook this with the app: pantry check, scaling, and the assistant.